Pressure-Cooker Char Siu Pork
“I based this juicy pork on Asian influence in Hawaii. It’s tasty as is, in a bun or over rice. Use leftovers with fried rice, ramen and salads.” —Karen Naihe, Kamuela, Hawaii
Taste of Home
|Servings||Prep Time||Cook Time|
- 1/2 cup honey
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 4 garlic cloves minced
- 4 teaspoons minced fresh gingerroot
- 1 teaspoon Chinese five-spice powder
- 1 boneless pork shoulder butt roast 3 to 4 pounds
- 1/2 cup chicken broth
- Fresh cilantro leaves
- Combine the first 7 ingredients; pour into a large shallow dish. Cut roast in half; add to dish and turn to coat. Cover and refrigerate overnight.
- Transfer pork and marinade to a 6-qt. electric pressure cooker. Add chicken broth. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure.
- Remove pork; when cool enough to handle, shred meat using 2 forks. Skim fat from cooking juices. Return pork to pressure cooker. Select saute setting and adjust for low heat; heat through. Press cancel. Top pork with fresh cilantro.
Test Kitchen tips
- Five-spice powder is primarily used in Chinese cuisine and is a mixture of spices, including star anise, cinnamon and cloves. Look for it in the spice aisle of your grocery store.
- You can freeze large pieces of unpeeled gingerroot in a zip-top bag. When you need some, simply grate the frozen ginger and pop it back in the freezer. No more shriveled ginger in the bottom of your produce drawer.
1 serving: 392 calories, 18g fat (6g saturated fat), 102mg cholesterol, 981mg sodium, 27g carbohydrate (24g sugars, 1g fibre), 31g protein.